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Trish Deseines Easy Christmas Canapes Savoury

Trish Deseine’s  Easy Christmas Canapés (Savoury)

Trish Deseine’s Easy Christmas Canapés (Savoury)

Pidy canapé cases are just the best thing to have in your cupboards in the Christmas run-up. They come in all shapes and forms, are a perfect one or two bite size, do not go soggy and taste good enough without being cardboard-ish underneath all sorts of delectable Christmas nibbles. You can mix and match to your heart’s content. The best quality luxury festive ingredients can go a long way with a little inventiveness!

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Ingredients

  • Stewed Apples

  • Buttery Mashed Potato

  • Skeaghmore Smoked Duck

  • Raspberries

  • Beetroot Hummus

  • Ciara’s Pantry Port Jelly

  • Almonds

  • Course

    CourseSnack

  • Serves

    Serves8-10

  • Time

    Time25 minutes

  • Difficulty

    DifficultyBeginner

Method

Apple and Horseradish Mash with Skeaghmore smoked duck and raspberries

Mix lightly stewed apples through buttery potato mash. Season with salt and pepper, add some xxx horseradish to taste and let cool slightly. (Do not serve completely cold or the butter will harden and make the mash taste unpleasant.) 

Fill the pastry spoons or cases. Tear or cut slivers of Skeaghmore smoked duck, set onto the mash, garnish with raspberries or cranberries and serve. 

 

Beetroot hummus with Ciara’s Pantry Cranberry & Port jelly and almond slivers

Fill the pastry cases with the hummus, add a little dollop of port jelly and garnish with almond slivers.

 

De la Mer Crab mayo with preserved lemons and Goatsbridge trout caviar

Mix De la Mer crab with a touch of Hellmans mayonnaise. Add a little grated lemon or lime zest and a good twist of fresh pepper. Fill the puff pastry shells and top with Goatsbridge trout caviar. 

Method

Apple and Horseradish Mash with Skeaghmore smoked duck and raspberries

Mix lightly stewed apples through buttery potato mash. Season with salt and pepper, add some xxx horseradish to taste and let cool slightly. (Do not serve completely cold or the butter will harden and make the mash taste unpleasant.) 

Fill the pastry spoons or cases. Tear or cut slivers of Skeaghmore smoked duck, set onto the mash, garnish with raspberries or cranberries and serve. 

 

Beetroot hummus with Ciara’s Pantry Cranberry & Port jelly and almond slivers

Fill the pastry cases with the hummus, add a little dollop of port jelly and garnish with almond slivers.

 

De la Mer Crab mayo with preserved lemons and Goatsbridge trout caviar

Mix De la Mer crab with a touch of Hellmans mayonnaise. Add a little grated lemon or lime zest and a good twist of fresh pepper. Fill the puff pastry shells and top with Goatsbridge trout caviar. 

Used in this Recipe

  • Pidy Spoonettes 12s

    Pidy Spoonettes 12s

    €5.75

  • Ummera Smoked Products Silver Hill Duck Breast

    Ummera Smoked Products Silver Hill Duck Breast

    €7.50

  • Graham’s Horseradish Sauce 215g

    Graham’s Horseradish Sauce 215g

    €4.00

  • Ciara’s Pantry Cranberry and Port Jelly 245g

    Ciara’s Pantry Cranberry and Port Jelly 245g

    €4.85

  • Goatsbridge Premium & Irish Rainbow Trout Caviar 85g

    Goatsbridge Premium & Irish Rainbow Trout Caviar 85g

    €12.95

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